If you are looking for a delightful, fuss-free way to celebrate a festive occasion, this Sheet Pan Easter Dinner Recipe has everything you need for a memorable meal. Imagine tender, juicy ham steaks topped with sweet pineapple slices, roasted asparagus and carrots infused with fragrant thyme, and layers of cheesy potatoes—all cooked together on sheet pans for a convenient yet impressive dinner. Plus, fluffy homemade biscuits baked right alongside, perfect for soaking up all the savory juices. This recipe is a game changer for any Easter feast or special family dinner when you want a delicious, wholesome meal with minimal cleanup.
Ingredients You’ll Need
The magic of this Sheet Pan Easter Dinner Recipe lies in its simplicity and the harmony of fresh, everyday ingredients. Each element contributes texture, flavor, and vibrant colors to the final dish, making it as pleasing to the eyes as it is to the palate.
- Asparagus, 1 pound: Trimmed for tender, crisp-roasted spears that add a gorgeous green pop and fresh bite.
- Olive oil, 4 teaspoons: Used to coat vegetables for perfect roasting and a lovely golden finish.
- Salt, pinch: Essential to enhance the natural flavors throughout the dish.
- Carrots, 1 pound: Peeled and halved to lend sweetness and a vibrant orange hue.
- Dried thyme, 1/4 teaspoon: A subtle aromatic herb that elevates the carrots with a warm, earthy note.
- Russet potatoes, 2 medium: Peeled and thinly sliced for creating rich, cheesy layers.
- Butter, 2 tablespoons melted plus 1/4 cup cold: Adds richness to both the potato layers and the biscuit dough.
- Half and half, 1/4 cup plus 2/3 cup: Provides creaminess to the potatoes and moisture to the biscuits.
- Shredded cheddar cheese, 1 cup: The melty, sharp cheese that binds and flavors the potatoes beautifully.
- Garlic, 1 clove minced: Infuses the potatoes with a gentle punch of savory aroma.
- Ham steaks, 4 (8 ounces each): The hearty protein centerpiece, perfect when glazed with pineapple slices.
- Pineapple slices, 1 (20-ounce) can: Brings a sweet, tangy contrast to the salty ham.
- All-purpose flour, 1 cup plus extra: For fluffy, tender biscuits with a delicate crumb.
- Baking powder, 2 1/4 teaspoons: Ensures the biscuits rise just right.
- Sugar, 1/2 teaspoon: Balances the biscuit dough with a hint of sweetness.
- Kosher salt, 1/2 teaspoon: Adds seasoning to the biscuit dough.
How to Make Sheet Pan Easter Dinner Recipe
Step 1: Preheat and Prepare
Start by arranging your oven racks so one is just above the middle and the other just below. Preheat your oven to 425°F and grease two sheet pans. This setup will help you cook different components at the perfect temperatures and timing for that fantastic finish we all crave.
Step 2: Layer the Cheesy Potatoes and Prepare Carrots
Slice the russet potatoes thinly and mince the garlic for that lovely undertone in every bite. Mix the half and half, melted butter, and garlic in a small bowl to create a luscious sauce. On half of your first sheet pan, form a layer with half the potato slices, slightly overlapping for even cooking. Sprinkle half the shredded cheddar cheese over the potatoes, then drizzle half of the half and half mixture. Repeat this layering again for a double-decker cheesy potato bite. Toss the carrots with olive oil, thyme, and a pinch of salt, then spread them on the other half of the sheet pan.
Step 3: Cover and Start Roasting
Cover your potato and carrot sheet pan tightly with aluminum foil and place it on the oven rack above the middle. Roast for 10 minutes to let the flavors begin to meld and soften the vegetables gently.
Step 4: Arrange Ham and Pineapple on Second Sheet Pan
While the potatoes and carrots start cooking, unwrap the ham steaks and arrange them overlapping on one half of your second sheet pan. Drain the pineapple slices and place two slices over each ham steak, creating that irresistible sweet-savory combo that’s so classic and festive.
Step 5: Toss and Add Asparagus
Trim your asparagus and toss it in olive oil and salt until well-coated. Spread the asparagus on the other half of the sheet pan, leaving some room in the center to later place the biscuits. This contrast of colors and textures is already making this Sheet Pan Easter Dinner Recipe a total winner.
Step 6: Continue Roasting Ham, Asparagus, Potatoes, and Carrots
After the initial 10 minutes with the foil, carefully remove the foil from the potato and carrot pan and move it to the lower rack, uncovered. Add the ham and asparagus sheet pan to the upper rack. Roast both pans simultaneously for another 10 minutes, letting everything brown slightly and intensify in flavor.
Step 7: Mix and Prepare Biscuit Dough
In a clean mixing bowl, combine flour, baking powder, sugar, and salt. Cube the cold butter and work it into the flour with your hands or a pastry cutter until crumbly with pea-sized pieces. Slowly pour in half and half, mixing just until the dough comes together. Remember, overmixing will make the biscuits tough, so be gentle!
Step 8: Shape and Cut Biscuits
Flour your surface generously and transfer the dough. Gently pat the dough into a half-inch thick rectangle, then fold in thirds twice, creating layers that will give you flaky biscuits. Flatten the dough again to about 1 inch thickness and cut into 4 equal pieces for perfect portions.
Step 9: Create Foil Tray and Add Biscuits
Make a small foil tray with edges raised just enough to hold the biscuits placed side-by-side between the ham and asparagus on the sheet pan. This keeps the biscuits from getting soggy and allows them to bake perfectly alongside the other components.
Step 10: Final Bake
Once the ham and asparagus skillet has cooked the 10 minutes, remove it to carefully place the biscuits in the foil tray in the center. Return the pan to the oven for 15 to 18 minutes until the biscuits are golden and cooked through. Keep an eye on both pans toward the end to avoid overcooking any items.
Step 11: Serve and Enjoy!
Remove both sheet pans from the oven. For an extra touch, brush the biscuits with melted butter for that beautiful shine and added richness. Serve your spectacular Sheet Pan Easter Dinner Recipe immediately and watch everyone dig in happily!
How to Serve Sheet Pan Easter Dinner Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives over the asparagus and cheesy potatoes adds a fresh herbal brightness and a pop of color that welcomes the eyes and the palate alike. A wedge of lemon on the side can also lift the flavors, especially if you enjoy a slight citrus kick with the ham and pineapple.
Side Dishes
While this dinner is a full meal on its own, pairing it with a crisp green salad or a light vinaigrette-dressed arugula salad can cut through the richness beautifully. For beverages, a chilled white wine like a Sauvignon Blanc or even a well-chilled sparkling water with a slice of lemon complements the dish wonderfully.
Creative Ways to Present
Serving straight from the sheet pans feels casual and cozy, perfect for family gatherings. If you want to impress, plate the components individually: a slice of cheesy potatoes, a portion of roasted carrots and asparagus, topped with ham and pineapple, and a fluffy biscuit on the side. Garnish with herbs and place a small ramekin of butter or honey for the biscuits for an elegant touch.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers from this Sheet Pan Easter Dinner Recipe in an airtight container in the refrigerator for up to 3 days. The ham and roasted vegetables keep their flavor well, while the biscuits remain tender if stored properly.
Freezing
The ham and vegetables can be frozen separately in freezer-safe containers or bags for up to 2 months. The biscuits also freeze nicely—wrap them tightly in foil or plastic wrap, then place in a freezer bag to preserve their freshness.
Reheating
Reheat leftovers in a 350°F oven for 10 to 15 minutes to maintain texture and flavor. To revive biscuits, pop them into the oven for a few minutes to regain their fluffy, flaky goodness. Avoid microwaving if possible, as it can make items soggy or rubbery.
FAQs
Can I make this Sheet Pan Easter Dinner Recipe for more people?
Absolutely! Simply double or triple the ingredient quantities and use larger or more sheet pans as necessary. Just watch the cooking time closely, especially for the biscuits, as oven capacity and thickness of ingredients can affect baking times.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple slices work beautifully and bring a natural sweetness and juiciness. Just be sure to slice them evenly and pat dry to avoid adding excess moisture to the ham.
Is there a vegetarian version of this recipe?
While this recipe centers around ham, you can substitute the protein with thick slices of roasted portobello mushrooms or a flavorful plant-based ham alternative, layering the same pineapple and spices for a festive twist.
What type of cheese works best for the potatoes?
Sharp cheddar is perfect for this recipe because it melts well and delivers a nice tangy flavor. However, you can also experiment with gruyere or mozzarella for a different but delicious twist.
Can the biscuits be made gluten-free?
Definitely! Use a gluten-free flour blend that measures cup-for-cup like regular flour and ensure your baking powder is gluten-free. The texture might be a bit different, but the biscuits will still be delicious and fluffy.
Final Thoughts
This Sheet Pan Easter Dinner Recipe is truly a celebration of flavors, textures, and ease all rolled into one unforgettable meal. Whether you’re cooking for two or more, the minimal fuss and maximum taste make it a recipe you’ll come back to again and again. So why not give it a try? Your taste buds and your loved ones will thank you for this warm, satisfying feast!
Print
Sheet Pan Easter Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
A complete and delicious Sheet Pan Easter Dinner featuring cheesy layered potatoes, roasted carrots, tender ham steaks topped with pineapple slices, roasted asparagus, and freshly baked flaky biscuits. This easy-to-make meal uses just two sheet pans, combining roasting and baking techniques to create a balanced and festive dinner perfect for two.
Ingredients
Vegetables
- 1 pound asparagus, trimmed
- 2 teaspoons olive oil
- Pinch of salt
- 1 pound carrots, peeled and halved
- 2 teaspoons olive oil
- Pinch of salt
- 1/4 teaspoon dried thyme
- 2 medium russet potatoes, peeled and thinly sliced
- 1 clove garlic, minced
Potato Topping
- 2 tablespoons butter, melted
- 1/4 cup half and half, room temperature or warm
- 1 cup shredded cheddar cheese
Ham and Pineapple
- 4 8-ounce ham steaks
- 1 20-ounce can pineapple slices, drained
Biscuits
- 1 cup all-purpose flour, plus more for dusting
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter, cold and cut into 16 small cubes
- 2/3 cup half and half
- Optional: 1 tablespoon melted butter for brushing cooked biscuits
Instructions
- Preheat and prepare pans. Adjust the oven racks to one above the middle and one below the middle slot, then preheat to 425°F. Grease two sheet pans thoroughly to prevent sticking.
- Prepare cheesy potatoes and carrots on first sheet pan. Thinly slice potatoes and mince garlic. In a small bowl, combine melted butter, half and half, and garlic. Lay half the potato slices overlapping on one side of the sheet pan.
- Layer cheese and seasoning on potatoes. Sprinkle half of the shredded cheddar cheese over the potato layer, then drizzle half the half and half mixture evenly. Add the remaining potato slices as a second layer and top with remaining cheese and half and half mixture, ensuring even coverage.
- Prepare carrots. Toss peeled and halved carrots with olive oil, dried thyme, and a pinch of salt in a large bowl. Place the seasoned carrots on the other half of the same sheet pan.
- Cover and bake potatoes and carrots. Cover the sheet pan with aluminum foil and place on the upper middle rack. Bake for 10 minutes to start roasting the vegetables.
- Prepare the ham and asparagus on second sheet pan. Lay ham steaks overlapping on one half of the pan. Place two pineapple slices overlapping on each ham steak.
- Season asparagus. Trim asparagus and toss in olive oil and a pinch of salt until coated. Arrange asparagus on the other half of the second sheet pan, leaving space in the middle for biscuits later.
- Switch oven racks and add second sheet pan. After 10 minutes, remove first sheet pan, uncover it, and place it on the lower rack just below the middle. Add the ham and asparagus sheet pan to the upper rack. Bake both pans together for 10 more minutes.
- Make biscuit dough. In a clean bowl, combine flour, baking powder, sugar, and salt. Cut the cold butter into small cubes and work it into the flour mixture using hands or a pastry cutter until pea-sized bits remain.
- Add half and half and mix dough. Slowly pour in half and half, folding the mixture gently with a rubber spatula just until combined; do not overmix to maintain flakiness.
- Shape and cut biscuits. Flour a work surface generously and transfer the dough. Flour the top, flatten to about 1/2 inch thick, fold in halves twice to create layers, then reshape to about 1 inch thickness. Cut into 4 equal pieces using a sharp knife.
- Prepare foil tray for biscuits. Create a small tray with raised edges using aluminum foil to fit between the ham and asparagus on the sheet pan to keep biscuits from becoming soggy.
- Add biscuits and continue baking. After the ham and asparagus have cooked 10 minutes, carefully remove their sheet pan and place the foil tray with biscuits in the center space. Arrange biscuits slightly touching in a line. Return sheet pan to the oven and bake 15–18 minutes until biscuits are golden and cooked through. Monitor the potato carrot pan and remove it earlier if overcooked.
- Finish and serve. Remove both pans from oven once biscuits are done. Optionally brush biscuits with melted butter for extra flavor and shine. Serve all components immediately for a warm and satisfying Easter dinner.
Notes
- Using two sheet pans and adjusting oven racks allows for efficient cooking of all components simultaneously.
- Make sure to not overmix biscuit dough to ensure flaky texture.
- Creating a foil tray for biscuits prevents sogginess from ham and asparagus juices.
- You can reserve pineapple juice for use in sauces or cocktails.
- Adjust baking times slightly if using different oven temperatures or pan sizes.
